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Rainbow Fruit Tart

Rainbow Fruit Tart
4.0 2 ratings
Prep. 20 min
Total 1 h 40 min
12 portions
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Ingredients

Pastry
  • caster sugar
    40 g
  • unsalted butter diced (1 cm) then frozen for 30 minutes
    120 g
  • plain flour plus extra for dusting
    230 g
  • fine sea salt
    1 pinch
  • egg yolk from medium egg
    1
  • vanilla pod seeds only (see tip)
    1
    ½ tsp vanilla bean paste
Filling
  • caster sugar
    120 g
  • lemon thin peelings of skin only
    1
  • medium eggs
    2
  • egg yolk from medium egg
    1
  • freshly squeezed lemon juice
    75 g
  • whole milk
    200 g
  • cornflour
    25 g
  • whipping cream
    100 g
  • raspberries
    100 g
  • peach diced (1 cm)
    60 g
  • fresh pineapple sliced (1 cm)
    60 g
  • blueberries
    15 g
  • kiwi fruit peeled, sliced (5 mm)
    60 g
  • strawberries sliced (5 mm)
    4 - 6

Difficulty

medium

Nutrition per 12 portions

Sodium 564.5 mg
Protein 63.3 g
Energy 14490 kJ / 3463.2 kcal
Fat 158.8 g
Fibre 20.1 g
Saturated Fat 89.4 g
Carbohydrates 459.9 g

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